Wild Mushroom and Idaho® Potato Lasagna


  • 8 Idaho potatoes, 90-count
  • 1/2 cup butter, melted
  • Salt and ground black pepper, to taste
  • 4 shallots, finely diced
  • 3 tablespoons olive oil
  • 12 oz. shiitake mushrooms, thinly sliced
  • 12 oz portabello mushrooms, thinly sliced
  • 1 cup white wine
  • 1 cup vegetable stock
  • 4 medium tomatoes, seeded, coarsely chopped
  • 33 cloves garlic, roasted
  • 1 bunch chives, chopped


  1. Tourne potatoes to create 5 equal sides and blunt ends. Slice 1/8-inch thick lengthwise. Butter parchment and place potatoes on top in single layer. Season with salt and pepper. Brush with additional butter and cover with parchment. Bake at 350 degrees F 10 to 15 minutes, until tender, cool.
  2. Sauté shallots with olive oil until clear. Add mushrooms; cook until tender. Add win and stock. Cook 2 minutes; remove mushrooms to cool. Add remaining butter to liquid; reduce by 1/4.
  3. On buttered parchment, layer potato slices with mushrooms, finishing with potato slices to create 12 individual lasagnas about 5 inches by 3 inches. Bake at 400 to 425 degrees F 5 to 6 minutes, or until edges are brown.
  4. Place each lasagna in the center of a heated 8-inch plate. Ladle hot mushroom jus around and garnish with tomatoes, garlic, chives and freshly ground black pepper around the rim.
  5. Chef Tip: The high starch content in the Idaho potatoes helps hold the lasagnas together and retain their shape so that individual forms are not needed.


This recipe is gluten-free
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Yield: 12 servings

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